HORS D’OEUVRES
*Caramelized onion,
apple & gruyere tartlets
*Seared foie gras
served on crisp brioche
w/ sweet onion confit
*Beef tenderloin carpaccio
on toasted brioche w/ a
light horseradish cream
*Miniature beef Wellington
*Duck confit w/ tart apple
on brioche w/ plum glaze
*Twice baked new potatoes
*Chicken satay w/ peanut sauce
Black pepper seared tuna sashimi
with crisp greens, pickled ginger,
wasabi served on a
sesame fried wonton
*Chili & cheese tortillas
*Wild mushroom profiteroles
*Crisp Japanese dumplings
w/ a lemon grass soy sauce
HORS D’OEUVRES
HORS D’OEUVRES
*Tuna ceviche in
crisp cucumber cup
*Skewered Asian tenderloin of beef
*Smoked salmon and caviar tarts
*Coconut chicken
w/ a spicy curry cream
*Grilled fig w/ goat cheese and mint
*Vegetable spring rolls
w/ ginger soy sauce
*Lobster crab cakes
w/ remoulade sauce
*White truffle risotto purses
*Bacon wrapped ginger soy scallops
*Grilled rosemary and garlic shrimp
*Tangy artichoke fritters
w/ a polonaise sauce
*Seared tuna hand rolls
w/ wasabi cream
*Pomme Gaufrettes
w/ poached lobster,
watercress, sauce verte
